2 Lb. corned beef — (2 to 3)
7 C. water
1 beef flavor bouillon cube or 1 tsp.
instant beef bouillon 1/2 C. coarsely chopped onion
2 garlic cloves — sliced
6 peppercorns**
2 whole cloves**
6 new potatoes — unpeeled and
quartered (see note) 3 carrots — cut into julienne
strips 6 C. very coarsely chopped cabbage
In 5 quart Dutch oven, combine corned beef and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer covered an additional 3 to 4 hours or until meat is tender. Remove meat from broth; cool. skim fat from broth. Cut meat into bite-size pieces; return to broth. Stir in carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in cabbage. Simmer covered an additional 15 minutes or until all vegetables are tender. Remove peppercorns, cloves and bay leaf. Makes 10 (1 1/4 cup) servings. **If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired. Note: Two medium potatoes, peeled and cut into 1-inch cubes can be substituted for new potatoes. All the flavors of a New England boiled dinner are brewed in this soup.